Kinda Cod Burrito Bowl
WITH AVOCADO CREMA AND RED CABBAGE SLAW
I’ve already gone on record as a bowl skeptic. So yes, it’s a bit questionable that I’m back here, pushing yet another one. But — people evolve. Also, once the first forkful of this citrusy little number hit my flavor receptors, all my high-minded culinary ideals crumbled the moment. Even if I still object to the concept... But I’ll shut up now. This not-your-average bowl starts with humble, trusty rice, freckled with black beans. A tangy red cabbage slaw brings zippy freshness, harmonizing with the rich, flaky plant-based fish. And the smooth avocado crema? Does it need an excuse to be there? It’s blended avocado! I could eat it with a spoon. As the final act, toss in some crushed tortilla chips for textural feng shui. Yeah... this is a bowl I can stand behind.
Ingredients
Avocado Crema
- 1 ripe avocado
- ¼ cup / 60 g unsweetened plant-based yogurt
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp fine sea salt
- ¼ tsp cracked black pepper
- ½ tsp garlic powder
Red Cabbage Slaw
- 2 cups / 180 g red cabbage (thinly sliced, tightly packed)
- ¼ cup / 10 g fresh coriander (finely chopped, both leaves and stems)
- 2 tbsp lime juice
- Zest of ½ lime (about 1 tsp)
- 1 tbsp neutral oil
- 1 tsp salt
- ½ tsp sugar
Smoky Kinda Cod
- 2 Kinda Cod Filets
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 tbsp oil
Extras
- ⅔ cup / 120 g long-grain or brown rice (dry weight, cooked)
- 1 cup / 170 g black beans (drained and rinsed)
- Fresh chili (optional)
- Hot sauce (optional)
- Tortilla chips for extra crunch (optional)
- Wedge of lime
SERVES 2 / 30 MINUTES
preparation
Avocado Crema
- Scoop out the avocado flesh and remove the pit.
- Combine avocado, plant-based yogurt, lime juice, olive oil, salt, pepper, and garlic powder in a high-speed blender and blend until smooth. Alternatively, you could also use a food processor or hand-held blender to make this.
- Store in an airtight container in the fridge until ready to use.
Red Cabbage Slaw
- Combine thinly sliced red cabbage, finely chopped coriander, lime juice, lime zest, neutral oil, salt, and sugar in a bowl. Use your hands to lightly massage the cabbage.
- Taste and adjust the seasoning, if necessary.
- Store in an airtight container in the refrigerator until ready to use.
Smoky Kinda Cod
- Combine smoked paprika, cumin, garlic powder, and salt in a small bowl. Mix well.
- Remove the Kinda Cod filets from the packaging and sprinkle with the spice mix on all sides.
- Heat olive oil in a non-stick pan over medium heat. Once hot, add your vegan fish filets and cook for 3-4 minutes on each side, flipping midway through. Once nicely browned and crispy, remove it from the pan.
Assembly
- Divide the cooked rice between two bowls.
- Top each bowl with the desired amount of black beans, red cabbage slaw.
- Place one filet on top of the rice in each bowl.
- Drizzle with avocado crema, fresh chili, and crushed tortilla chips.
- Serve with a wedge of lime for extra freshness and a drizzle of hot sauce for heat.